Step 1

In a small bowl, mix coffee and boiling water. Then add flaxseed and mix well. Set aside for 5-10 minutes.

Step 2

In a separate bowl, mix flour, sugar, salt, and baking powder.

Step 3

Then add oil, plant milk, and vanilla to your flaxseed mixture.

Step 4

Pour your wet mixture over your dry ingredients. Mix until combined but do not overmix.

Step 5

Brush all the inner sides of a cake tin with oil. Then cut out a circle-shaped baking paper and place it in the bottom of your cake tin.

Step 6

Transfer to a lined cake tin. Smooth out the top.

Step 7

Bake at 374°F / 190°C for 50-55 minutes until a wooden skewer inserted in the middle comes out clean.

Step 8

In the meantime, prepare your icing by mixing sugar, butter, and cocoa powder in a small bowl. You will need to use a spoon to press down the butter against the sides of the bowl to get it to melt and mix with the other ingredients. Mix vigorously until fully combined.

Step 9

When your icing is ready, cover with cling film and place in the fridge for 10-15 minutes.

Step 10

When your cake is baked, remove it from the oven and let cool completely.

Step 11

Then cover with icing and sprinkle with roasted hazelnuts and cocoa.